No one ha more logically or appealingly cracked the code to French cookery than Len Deighton. Now, in this redesigned and updated new edition, his culinary classic, Basic French Cookery Course, is looking better than ever. Through the minefield of menus and cartes des vins he steers e reassuring course, outlining: a lexique of French/English culinary terms plus a guide to the French menu and wine list; a comprehensive and easy-to-follow chart of sauces, French cheese, charcuterie, butchery and ways with the vegetable, his 50 celebrated cookstrips that ingeniously reveal techniques and vital food facts at a glance. Basic French Cookery Course solves the mysteries of French cuisine... while retaining its mystique. Here is everything you want to know about French home cooking presented in a form so usable and appealing you will wonder how you ever got along without it.

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Born in London, he served in the RAF before graduating from the Royal College of Art (which recently elected him a Senior Fellow). While in New York City working as a magazine illustrator he began writing his first novel, ‘The Ipcress File’, which was published in 1962. He is now the author of more than thirty books of fiction and non-fiction. At present living in Europe, he has, over the years, lived with his family in ten different countries from Austria to Portugal.

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